Lamb chops with Lebanese green beans

• 1 tbsp plus 1 tsp extra virgin olive oil, divided
• 1 leek, chopped
• 2 tsp dried mint, divided
• 1/2 tsp ground cinnamon
• 1 tsp salt, divided
• 1/4 tsp freshly ground pepper, plus more to taste
• 3 cups diced tomatoes (4-5 medium)
• 1/3 cup water
• 12 ounces green beans, trimmed
• 8 lamb loin chops, trimmed

Preheat oven to 400″F. Heat 1 tablespoon oil in a large saucepan over medium heat. Add leek and cook, stirring occasionally, until tender and light brown, about 5 minutes. Add 1 tsp dried mint, cinnamon, ½ tsp salt and pepper to taste; cook, stirring, until fragrant, about 30 seconds. Add tomatoes and water and increase heat to high. Cook, stirring occasionally, until the tomatoes begin to breakdown, 2 to 3 minutes. Stir in green beans. Reduce heat to medium, cover and cook, stirring occasionally, until the green beans are tender, about 12 minutes. Meanwhile, sprinkle both sides of chops with the remaining salt and pepper. Heat the remaining oil in a large oven proof skillet over medium high heat. Add the chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until 140 degrees, 6 to 10 minutes. Stir in the remaining mint in to the green bean mixture. Serve the chops with the green beans. MAKES 4 SERVINGS.